OK, so tonight I had a huge sweet tooth and was craving something sweet. I decided to finally try out this desert bar recipe that I saw posted on Gilt Taste. The results were so amazing that I had to post and share before going to bed.
These gooey butter cake bars were provided to Gilt Taste by Christina Tosi, author of the cookbook Milk, Momofuku Milk Bar. I have the cookbook, however this recipe is not in it. But her recipe for crack pie is and I hope to make that one day soon!
These rich and buttery bars are so simple to make. The base is made from yellow cake mix. Only 6 ingredients required which makes these bars so easy and fast to make! A great recipe if you have kids who like to help you cook.
I suggest cutting your parchment paper to allow for overhang so you can lift the bars out of the pan. My bars almost broke apart when I was taking it out of the pan. The batch is heavy and the center is will be really soft.
Well good night and I hope you try these gooey butter cake bars out soon too. I think you will be just as happy as I was with the results.
momofuku gooey butter cake bars
For the base
1 pound yellow cake mix (usually one box)
4 ounces butter, melted
For the gooey butter topping
8 ounces cream cheese, softened
1 pound powdered sugar
1 teaspoon vanilla essence
Preheat the oven to 350°F. Make the base by mixing together the dry cake mix, butter and 1 egg. Pat it into a parchment-lined 8-by-8-inch pan (leave overhanging ends on parchment paper to ease out when removing cooked bars).
Make the gooey butter topping by creaming together the cream cheese, remaining 2 eggs, sugar and vanilla. Pour it over the base cake mixture, spreading all the way to the edges. Bake for 35 to 40 minutes, or until the edges are a light golden brown, and the center still tender, but cooked.
Allow to cool completely in pan. Turn out onto a cutting board and cut into 1-inch-squares. If it’s important to you that it’s cut nice and evenly, just pop in the freezer until firm, cut while cold.